Salted butter oatmeal chocolate chip cookies recipe

Ingredients for Salted-butter oatmeal chocolate chip cookies

• 180 g plain flour

• 60 g wholemeal flour

• 5 ml baking powder

• 2.5 ml baking soda

• 5 ml sea salt

• 225 g salted butter, softened

• 300 g light brown sugar, packed

• 100 g caster sugar

• 2 large eggs

• 240 g rolled oats

• 15 ml vanilla extract

• 170 g semisweet chocolate, chopped (at least 60% cacao)

How to make Salted-butter oatmeal chocolate chip cookies

1. Whisk together the plain flour, wholemeal flour, baking powder, baking soda, and salt in a medium bowl.

2. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.

3. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated before adding the next.

4. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined.

5. Add the oats and vanilla extract, beating until just mixed in.

6. Gently fold in the chocolate using a spatula until evenly distributed.

7. Turn the dough out onto a clean work surface and flatten it into a disk.

8. Chill the dough in the freezer for 15–20 minutes to prevent spreading while baking, or ideally, refrigerate for 24–36 hours.

9. Meanwhile, place oven racks in the upper and lower thirds of the oven and preheat it to 180°C (fan oven 160°C).

10. Line two rimmed baking trays with baking parchment.

11. Drop heaped tablespoons of dough onto the prepared trays, leaving space between each cookie.

12. Bake the cookies for 12–15 minutes, rotating the trays front to back and top to bottom halfway through, until they are just golden brown around the edges (they will firm up as they cool).

13. Allow the cookies to cool on the baking trays for 5 minutes before transferring them to wire racks to cool completely.

14. Let the baking trays cool completely before lining them with fresh baking parchment and spooning on dough for the next batch.

15. Do Ahead: The dough can be prepared up to 3 months in advance. Wrap it tightly in cling film and freeze. Cookies can be made 1 day in advance; store them in an airtight container at room temperature, or freeze for up to 3 months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.